White Sauce Pomfret

White Sauce Pomfret

　　White Sauce Pomfret

　　Ingredients:

　　1 pomfret (about 750g), 100g milk, 25g cooked ham diced, 50g lard, 100g broth, appropriate amounts of MSG, salt, cooking wine, ginger, scallions, and starch.

　　Method:

　　1. Scale the pomfret, gut it, remove the gills and intestines, then wash thoroughly. Pat dry inside and out with a cloth, then use a knife to score the fish on both sides. Rub with 2.5g salt and cooking wine, add ginger and scallions, and steam for 12 minutes. Remove and drain the original juices.

　　2.

　　Pour the broth into the wok, add 2.5g MSG, 2.5g salt, and stir in the starch water. Remove the wok from the heat, add lard and milk, mix well and heat briefly. Pour the sauce over the fish, then sprinkle the cooked ham dice on top in two straight lines to finish.

　　Features:

　　Tender flesh, soft bones, clean and fresh flavor with a rich taste of milk.